The hot dog days of summer are upon us. Is your garden pumping out loads of basil and plenty of sweet vine ripened tomatoes? What to do when you have a plethora of fresh summer produce from the garden? Are you looking for tasty ideas that uses up some of that fresh summertime bounty?
Even though it takes a little over an hour to make this dish, the oven does all the hard work for you. It takes just a few short minutes of actual hands on time to make this flavor packed pasta dish.
Just a handful of fresh ingredients from the garden and you end up with this fresh Italian pasta dish that captures all the wonderful sweetness from your homegrown tomatoes. Even if you don’t have fresh vine ripened tomatoes from your garden, keep any eye out for fresh picked tomatoes at your local farmers market.
Before we get started I just want to give a huge shout out to Joanna for this easy to make, flavor packed pasta dish!
Start by preheating the oven to 400°F.
Wash and cut tomatoes in half. Place them in a baking pan, cut side up and drizzle with olive oil. Set aside.
In a small bowl use a fork to combine chopped parsley, minced garlic, salt and pepper making a chunky paste.
Place a heaping teaspoon of the parsley/garlic paste onto each tomato half.
Drizzle tomatoes with more olive oil.
Roast tomato halves in the oven for 40-50 minutes, or until tomatoes begin to char.
Meanwhile, cook pasta according to package directions. Drain, reserving some of the pasta water.
Once tomatoes are charred, remove them from the oven and place them in a large bowl with the butter. Be sure to pour in all juices that are in the pan.
Add the torn basil leaves.
Use a pastry cutter to mash everything up into a chunky liquid. The heat from the roasted tomatoes will melt the butter into the sauce. The butter gives this sauce a wonderful richness and silky mouth feel.
Add shredded Parmesan cheese and stir to combine. Add a little pasta water to thin out the sauce if the mixture seems too thick.
Toss cooked pasta with the sauce.
Top with additional shredded or shaved Parmesan cheese to serve.
Serve this pasta dish with a crusty loaf of freshly baked French bread. Learn how easy it is to bake an artisanal loaf of bread, HERE. It’s actually a lot easier to do than you are thinking! Use that crusty bread to mop up every last bit of the sauce at the bottom of your bowl!
THANK YOU, THANK YOU, THANK YOU Joanna for this fantastic recipe!!! A new family favorite recipe that we will bee enjoying for the rest of the summer!
Fresh Roasted Tomato Basil Pasta
Ingredients
- 8-10 Roma tomatoes
- 1 bunch fresh Parsley, chopped
- 1 tsp salt
- ½ tsp pepper
- 2-4 cloves garlic, minced
- 4 tbsp olive oil
- ½ stick butter
- 8-10 basil leaves, torn
- 8 oz Linguini pasta, cooked al dente
- ½ cup Parmesan cheese, grated or shaved
Instructions
- Preheat oven to 400°F.
- Wash and cut tomatoes in half. Place them in a baking pan, cut side up. Set aside.
- In a small bowl use a fork to combine chopped parsley, minced garlic, salt and pepper making a chunky paste.
- Place a heaping teaspoon of the parsley/garlic paste onto each tomato half.
- Drizzle tomatoes with olive oil.
- Roast tomato halves in the oven for 40-50 minutes, or until tomatoes begin to blacken and char.
- Cook pasta according to package directions. Drain, reserving some of the pasta water.
- Once tomatoes are charred, remove them from the oven and place them in a large bowl along with all the juices that are in the pan.
- Add the butter and torn basil leaves.
- Use a pastry cutter to mash everything up into a chunky liquid.
- Toss with cooked pasta. Add pasta water to thin sauce if mixture seems too thick.
- Top with shredded Parmesan cheese to serve.
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